BAKED BANANA-PECAN OATMEAL
Capitalize on the healthiness of this good-tasting breakfast. Bananas, oats, and pecans add up to power-packed nutrition.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 7
Steps:
- In a medium pot, bring 4 1/2 cups water to a boil. Stir in oats and salt and cook 1 minute. Let cool, cover, and refrigerate overnight.
- Bring oatmeal to a simmer over medium-high. Cook until tender, about 10 minutes. Stir in milk and vanilla. Transfer to a 9-inch pie plate.
- Heat broiler, with rack 4 inches from heat. Top oatmeal with bananas and brown sugar and broil until bananas are caramelized, 3 to 4 minutes. Sprinkle with pecans to serve.
Nutrition Facts : Calories 360 g, Fat 10 g, Fiber 8 g, Protein 11 g, SaturatedFat 1 g
BANANA OATMEAL CAKE
This is a rather unusually-flavored, but very good, cake. I think it would work well for bridal or baby showers--a good change from plain yellow or chocolate cake. The batter in this may seem runny, but that's how it's supposed to be before you put it in the oven!
Provided by spatchcock
Categories Dessert
Time 40m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees F.
- Grease rectangular pan with shortening.
- Beat in large bowl with wooden spoon bananas, sugar, vegetable oil, buttermilk, vanilla, and egg.
- Mix in flour, oats, baking soda, cinnamon, cloves and baking powder.
- Stir in chopped nuts and raisins.
- Spread batter in pan.
- Bake 30 to 35 minutes or until toothpick poked in center comes out clean.
- Cool completely on wire rack.
BANANA PECAN OATMEAL CAKE
This moist and delicious cake has a crunchy caramel-pecan topping. This recipe is from Patricia Mitchell's
Provided by Ceezie
Categories Dessert
Time 1h5m
Yield 12-16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F Grease a 9x13-inch pan.
- Combine the flour, oatmeal, baking powder, baking soda, salt and nutmeg. Mix well and set aside.
- At medium speed of an electric mixer, cream together the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- At low speed, add the flour mixture alternately with the buttermilk and mashed bananas, beginning and ending with the flour mixture. Beat only until ingredients are blended; do not overbeat. Stir in the vanilla extract.
- Spread evenly in the prepared pan, and bake for 35 to 40 minutes or until a cake tester comes out clean.
- Allow cake to cool for 10 minutes.
- Topping:.
- In a small saucepan, melt the butter. Add the brown sugar, milk, coconut and pecans, and stir well. (Or, melt the butter in the microwave and combine with the remaining ingredients.) Spread the topping evenly over the cake.
- Place cake in a preheated broiler about 6 inches from the heat. Broil for 2 minutes or until golden brown.
BANANA-OATMEAL CAKE (SCREWED-UP MOTHER'S DAY CAKE)
My mom made this cake for Mother's Day. The cake was in the oven baking. When she realized she didn't add the eggs or salt the recipe called for, she thought it would screw up the cake. But the cake came out so moist and yummy I made her write down the recipe, skipping the eggs and salt. She frosts it with vanilla frosting while the cake is still warm to give it a glazed effect. My family loves this cake.
Provided by Jessica B.
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Mix milk and vinegar together in a bowl.
- Stir white sugar, vegetable oil, milk mixture, brown sugar, and butter together in a bowl; add baking soda and baking powder and stir. Mix oats into sugar mixture. Stir flour, 1 cup at a time, into sugar-oat mixture until batter is evenly combined; fold in bananas. Pour batter into the prepared baking dish.
- Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 276.8 calories, Carbohydrate 39.1 g, Cholesterol 9 mg, Fat 12.8 g, Fiber 1.1 g, Protein 2.6 g, SaturatedFat 3.6 g, Sodium 174.5 mg, Sugar 22.9 g
BANANA-PECAN CAKE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Yield Makes one 6-inch cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter a 6-by-2-inch round cake pan. Line bottom with parchment paper; butter, and dust with flour. Set aside. Into a bowl, sift flour, baking soda, baking powder, salt, cinnamon, and cloves. In another bowl, whisk banana, buttermilk, and vanilla.
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Add flour mixture in two batches, alternating with banana mixture. Stir in pecans. Pour into pan; bake until golden brown, about 45 minutes. Let cool 10 minutes. Run a knife around edge; invert onto a wire rack. Reinvert cake; let cool. Dust with confectioners' sugar, and serve with whipped cream if desired.
BANANA & PECAN LOAF
This tea-time favourite is moist, sweet, nutty and comforting - it's bound to be a hit with friends and family
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h15m
Yield Cuts into 8-10 slices
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Add the bananas in a few chunks and beat in with the eggs, flour, almonds, baking powder and milk until smooth - the whisk will mash the bananas. Stir in the pecans, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in comes out clean. Cool in the tin, then lift out.
- Beat the butter, icing sugar and vanilla. Spread on top of the cooled cake and scatter with more chopped pecans
Nutrition Facts : Calories 608 calories, Fat 41 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.74 milligram of sodium
BANANA CAKE WITH PECAN CRUMBLE CRUNCH
A wedge of this alongside a cup of tea makes for a perfect Sunday afternoon
Provided by Good Food team
Categories Treat
Time 1h20m
Yield Makes 8 - 10 slices
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/fan 160C/gas 4, and line the base and sides of a deep 20cm (8 inch) loose-bottomed cake tin with baking parchment. For the crumble topping stir together 2 tbsp each of the sugar, flour and chopped pecans, then add the butter, cut into a few pieces, and rub together until you have sticky crumbs. Set aside.
- Break up the whole eggs with a fork, then mix with the mashed banana, oil and milk until all the wet ingredients are well combined. In a separate, large bowl tip in the remaining sugar, flour and pecans, and briefly stir with the cinnamon and baking powder. Whisk the egg whites until just stiff. To combine, tip the oily banana mixture into the bowl of dry ingredients and quickly stir in until you have a smooth, lump-free mix. Finally using a large metal spoon or spatula gently fold in the egg whites, then carefully pour the mixture into the prepared tin. Scatter over the crumble topping and bake for 1 hr, until a skewer stuck in to the middle comes out clean. Check the cake with 15 mins to go, if the surface is browning too quickly cover with another piece of baking parchment.
- Once the cake is ready leave it in its tin for 5 minutes, then finish cooling on a wire rack.
Nutrition Facts : Calories 591 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.62 milligram of sodium
BANANA OATMEAL CAKE WITH CARAMEL FUDGE FROSTING
Make and share this Banana Oatmeal Cake with Caramel Fudge Frosting recipe from Food.com.
Provided by Dancer
Categories Dessert
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- In medium bowl mix together flour, rolled oats, baking powder, baking soda, salt and nutmeg.
- In large bowl, with electric mixer, cream together butter and sugar until light and fluffy.
- Add eggs and vanilla, beating well.
- Add dry ingredients alternately with bananas and buttermilk, mixing lightly after each addition.
- Pour batter into greased 13 x 9 inch (32 x 23 cm) cake pan.
- Bake at 350 F ( 180 C) for 35 - 40 minutes or until toothpick inserted in centre comes out clean.
- Cool completely on cake rack.
- Ice with Caramel Fudge Frosting.
- Frosting: 1/3 cup butter 1 cup lightly packed brown sugar 1/4 cup milk, 2% 2 cups sifted icing suga r Melt butter in saucepan.
- Stir in brown sugar.
- Heat to boiling, stirring constantly.
- Boil and stir over low heat 2 minutes.
- Stir in milk.
- Heat to boiling.
- Remove from heat. Gradually stir in icing sugar.
- Spread on cooled cake. Yield: 24 servings Garnish plate with a sliced strawberry and banana slices that have been dipped in orange or lemon juice.
BANANA OATMEAL CRUMB CAKE
This is a luscious cake with a rich banana flavor. The crumb topping is baked on.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 12
Number Of Ingredients 14
Steps:
- Stir together flour, 1 1/3 cups oats, salt, and baking soda.
- In a large bowl, cream 1/2 cup butter or margarine with 2/3 cup brown sugar. Beat in the eggs, then the bananas and vanilla. Beat the flour mixture into the banana mixture. Turn the batter into a greased and floured 8 inch square pan.
- Mix 3/4 cup oats, 1/3 cup brown sugar, melted butter or margarine, walnuts, and cinnamon together until crumbly. Sprinkle evenly over the top of the batter.
- Bake in preheated oven at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until it tests done. Transfer to a rack to cool.
Nutrition Facts : Calories 274.1 calories, Carbohydrate 38.1 g, Cholesterol 56.4 mg, Fat 12.3 g, Fiber 2.3 g, Protein 4.2 g, SaturatedFat 6.6 g, Sodium 239.5 mg, Sugar 20.4 g
BANANA OATMEAL CAKE
I got this recipe from a good friend. I am not a big coconut fan....but I do love this one!!! Cindy Lynn's recipe for Recipe #39562 is the perfect amount of liquid needed for the topping
Provided by Abby Girl
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, combine the flour, oatmeal, baking powder, salt, nutmeg and the shortening. Cream the shortening with the sugar and eggs.
- Add the dry ingredients to the wet alternating with the banana and buttermilk. Spread into a 9 x 11 baking dish.
- Bake in a 350 oven for 35 - 40 minutes.
- Topping: Combine all the ingredients in a small saucepan. After the cake has cooked for 40 minutes, spread the topping over the cake. Broil with the oven door partially open for 2 minutes. Watch carefully as it could burn.
Nutrition Facts : Calories 594.4, Fat 31.9, SaturatedFat 12.6, Cholesterol 45.5, Sodium 359.8, Carbohydrate 72, Fiber 4.7, Sugar 41, Protein 8.8
FBD BANANA-PECAN OATMEAL
Make and share this Fbd Banana-Pecan Oatmeal recipe from Food.com.
Provided by K. Van Vleck
Categories Breakfast
Time 6m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix ingredients and sprinkle with nutmeg and cinnamon.
Nutrition Facts : Calories 483.2, Fat 23.6, SaturatedFat 2.4, Sodium 3.9, Carbohydrate 65.6, Fiber 10.7, Sugar 19.9, Protein 9.6
PECAN BANANA BUNDT CAKE
My daughter, Liz, often made this banana bundt cake for us. It was delicious and different. She discovered five-spice powder during a culinary class field trip. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Prepare cake mix batter according to package directions, adding mashed bananas, pecans and spices into batter. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 43-48 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 224 calories, Fat 11g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 224mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.
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